Alma record. (Alma, Mich.) 1878-1928, 1887-08-12
DOMESTIC HINTS.
BAKED FISH,

a
salmon or shad; dry it well in cloth.
rub inside and out with mixture OF
pepper and salt Make a dressing OF
bread butter and a little onion II liked.
Fill the body of the fish, fasten II
TO keep in the dressing, then dip the
surface of the fish into beaten egg, and
roll il in cracker crumbs. Put bits Of
butter, pepper and salt over the sur
face. Then lay trivet in dripping
pan. put the fish on. place it in hot
oven, and haste frequently. When
done. take it up on hot dish and
serve with sliced lemon and parsley
laid over the fish.
WATER POUND CAKE
One pound Of butter. one pound
sugar, four eggs. one cupful of boiling
water. one pound of prepared flour.
flavor with lemon. Beat butter sugar
and the yolk of the eggs to a cream,
then add the boiling water and stir
gently till cold. then the pound of -four
with the whites of the eggs beaten to
stiff froth. the lemon last; bake one
hour This cake cannot be told from
real pound cake, and will keep two
weeks.
PRIME PUDDING.
Stew a pound of prunes until they are
soft, remove the stones. add sugar to
taste. and the whites of three eggs
beaten TO stiff froth. Make puff
paste for the bottom of the pudding
dish After beating the prunes and
eggs together until they are thorough
ly mixed. spread them on the
crust. Bake for half an hour or until
YOU are sure the crust is done.
MARBLE CAKE.
Light part-two cups of white sugar,
one cup of butter. a half-cup of sweet
milk. whites of four eggs, y teaspoons
of baking powder. two cups of flour.
Dark part-One cup of brown sugar,
half-cup of molasses, one cup of but
ter one-fourth of a cup of sour milk.
half teaspoon of soda, yolks of four
eggs flour to thcken, and flavor.
POTATO SALAD.
One quart bowl mashed potatoes two
finely minced onions, one teaspOonful
made mustard, one scant haf-teaspoon-
full pepper three tablespoonfuis melted
salt pork ham or bacon fat, mixed with
six tablespoonfuls sharp vinegar Mix
all well through the potato at least two
hours before serving. A cheap and
good salad.
BRoILED POTATOES.
Cut cold boiled potatoes into slices
third of an inch thick. Dip them into
melted butter and fine bread crumbs.
Place in double broier and broil over
fire that is not too hot Garnish with
parsley. and serve on hot dish; or
season with salt and pepper. toast till a
delicate brown, arrange on hot dish,
and season with butter.
FAGLIATELLI.
Make a paste of flour. salt and water.
which roll out as thinly as possible TO
the size Of tea saucer, and cut it into
strips the third of an inch wide Throw
into boiling water, and give few boil
ings. then remove to cold water. drain
on a sieve. and use as macaroni. II is
also good in soups
GINGER PUDDING.
One-haf cup of molasses, two-thirds
of cup of butter. one cup of brown
sugar. two cup of flour, four eggs one
small teaspoonful of ginger, one of
cinnamon and one of cloves. Bake In
layers and put together with jelly aud
icing. Serve with sauce or cream.
TOMATO FRIrTERs.
One quart of stewed tomatoes, one
egg. one small teaspoonful of soda,
stir in flour enough to make a batter
such as is used for griddle cakes, Have
some lard very hot on the stove, drop
the batter in spoonful at a time and
fry.
PUDDING SAUCE.
One egg beaten to a froth. one cup
of white sugar, half cup of butter.
two-thirds of a cup or more of hot wa
ter poured on it; flavor with a little
lemon and nutmeg. If more water is
used take a little cornstarch, dissolve
and pour in.
SALLY LUNN.
To quart of flour add four eggs
beaten up with one cup of sugar, one
pint of warmed milk, with teaspoon
ful of melted butter in it. and 2! tea
spoonfuls of yeast powder. Bake like
pound cake.
GINGER SNAPS.
One pint of molasses. one teaspoon
full of soda, butter size of an egg, GIN
ger, and flour enough to roll very thin
! Rake nuicklv